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Ingredients
500g/ 17.5 oz Minced Beef
3 crust removed Bread Slices
1 chopped Onion
2 tbsp Gourmet Garden Moroccan
Seasoning
1 Egg
Salt
Ground Pepper
Olive Oil
3 finely diced Tomatoes
1 small finely diced Red Onion
1 tbsp Gourmet Garden
Chopped Coriander
1 Lime
4 split and toasted Turkish Bread Rolls
8 slices Beetroot
Baby Salad Leaves
4 tbsp Hommus Dip
Chop up the onion and bread. Break up the mince with a fork. Add the
onions and bread to it. Mix well. Add the Moroccan seasoning, salt,
pepper and egg and combine them.
Make 4 large patties and keep them in the fridge for about 30 minutes.
In a large bowl, prepare the salsa by mixing the tomatoes, onion and
Gourmet garden. Squeeze the lime into it and season with salt and
pepper.
Spray a hot plate with olive oil and set the heat to
high. When it is very hot, reduce to medium and cook the burgers for a
few minutes until cooked.
To serve, spread some hommus dip at the base. You may alternatively use yoghurt. Top it with the salad leaves and beetroot.
Place a patty on top and spoon the tomato salsa on in.
To assemble burgers, spread base of bun with hommus or yoghurt and add a
handful of salad leaves and beetroot. Top with a burger patty and cover
with tomato salsa.
Serve immediately.
Ingredients:
6 large eggs
3 cups flour
1 1/2 tsp Baking Powder
3/4 tsp Baking Soda
3/4 cup unsalted Butter
2 1/2 cups Sugar
2 tsp. Vanilla Extract
2 cups Buttermilk
Pink Food Coloring
Preheat oven and grease 4 round cake tins.
In a large bowl; stir the flour, baking soda, baking powder and 3/4 tsp. salt and set it aside.
In another bowl, beat the butter until creamy. Add the sugar and
Vanilla and beat well. Add the eggs gradually and keep beating for about
20 minutes.
Add the flour mixture and buttermilk alternatively, beating well in between to blend well.
Divide the batter in 4 different bowls. Starting with the lightest
color, add a few drops of edible pink color as you go. In the end, you
should have 4 bowls consisting of 4 different shades of pink batter.
Bake each layer individually and let them all cool on racks.
PINK BUTTER CREAM FROSTING
Ingredients:
I cup unsalted Butter
2 1/2 cups Caster Sugar
1/4 cup Whipping Cream
Pinch of Salt
1/2 tsp Vanilla Extract
Pink Food Coloring
In a large bowl, beat the butter and sugar until smooth and creamy. Add
the salt, cream and Vanilla Extract and keep beating well. Split the
cream into 5 portions.
As for the cake, add drops of pink food
coloring to create 4 different shades of cream in each bowl. Leave one
of the portions white.
Decorating The Cake
Now, sandwich each layer of cake (starting from the lightest shade in
the bottom) and spread some of the white butter cream in between the
cakes as you go.
Using a decorating icing bag, create butter
cream swirls starting from the lightest shade in the bottom and work
your way up with a darker shade of butter cream as you move up.
Complete decorating the top of the cake with the lightest shade (white or baby pink).
The cake is now ready to be served.
Ingredients
3/4 cup Flour 1/2 tsp Cayenne Pepper
3/4 tsp Garlic Powder
1 tsp Salt
25 Chicken Wings
3/4 cup Melted Butter
3/4 cup Pepper Sauce
Use foil to line a baking sheet and grease it.
In a bowl, add the flour, cayenne pepper, garlic powder and salt and
mix well. Add the chicken wings to it and mix it will until the wings
are fully coated.
Place the wings on the baking sheet and leave it in the fridge for 2 hours.
Preheat the oven just before removing the chicken from the fridge.
In a bowl, beat the butter and hot sauce in a bowl. Dip each wing in the butter mixture and place it back on the baking sheet.
Bake for about 45 minutes or until the wings turn crispy and golden
brown. Turn the wings over once in between baking to cook the other
side.
Serve hot with sauce.
